Rescue me

Nothing says summer — other than a hearty slab of watermelon — like shrimp tacos.

Not that I need anything to say, “summer,” to me. The sun is blaring it loud and clear with its constancy. My day lilies are hoarsely muttering it, parched after I left them for three long weeks to be tended by an unreliable sprinkler system. Yes, it’s a Southwest summer (read: 110-degree highs), and I’m stranded in the middle of a desert heat island with nothing to rescue me but a bowlful of sticky limes and a freezer full of shrimp.

What we all need in times like these is a good cool-me-down dish. This one’s a no-cook no-brainer, fresh-tasting and mildly spiced.

And it couldn’t be more perfect than when chased by a slice or two of watermelon.

Summer Shrimp Tacos

Serves 4

I’ve never been heavy-handed when it comes to mayo in my seafood. I added a touch here to hold everything together, but in no way does it overpower the other flavors. Need a nice accompaniment? Use your leftover cilantro in a corn and black bean salad.

Whole wheat or corn tortillas

1 lb small cooked shrimp

2 tbsp yogurt or mayonnaise

1 jar salsa (a less chunky variety works best)

juice of 1 lime

1 clove garlic, minced

2 tbsp chopped cilantro

Sea salt

1 C finely chopped cabbage

1 C shredded jack cheese

1 avocado, sliced

1/4 C red onion, chopped

In a medium bowl whisk together yogurt or mayonnaise, 2 tbsp of the salsa, lime juice, garlic and cilantro. Stir in shrimp and cabbage, then add sea salt to taste (try 1/2 tsp to start).

Divide shrimp mixture among warmed tortillas. Top with cheese, avocado and red onion. Serve with more salsa.